Spinach pancakes

Very good when stuffed with mushroom sauce; also nice as a super-gentle version of pasta when finely cut and served with all kinds of sauces and purees.

Ingredients

150 g spinach
pinch of salt
80 g plain flour
250 ml milk
2 eggs
1 egg yolk

Method

Rinse spinach, drain. Heat saucepan, add spinach and wilt until completely collapsed. Drain and squeeze to remove as much liquid as possible. Chop cooked spinach and set aside. In a bowl, mix flour, salt, milk, eggs and yolk with a whisk, add chopped spinach. Blend to a smooth consistency, set aside for about 30 minutes.
Heat some oil and butter in a non-stick frying pan and bake 4 pancakes from the mixture, one by one.